In 2003 the FDA published a guideline that suggested that eating 1.5 ounces of nuts, including hazelnuts per day reduces the risk of heart disease. Raw hazelnuts, or filberts, are a good source of protein, dietary fiber, complex carbohydrates, iron and calcium. They also Vitamin E, an antioxidant. Most of the fat in hazelnuts in monounsaturated and they contain no cholesterol. They're low in sugar and sodium and when they're roasted they add a rich, nutty taste to baked goods, salads and entrees.
Things You'll Need
Cotton kitchen towel
Resealable freezer bags
Preheat the oven to 275 degrees F.
Remove the shells from the hazelnuts if you bought them unshelled. Don't worry about removing the skin under the shell.
Put the hazelnuts in a single layer on an ungreased cookie sheet. Put the cookie sheet in the oven.
Roast the hazelnuts for 20 minutes. Check to see if the skins have started to crack and the nuts are light golden in color. If they are not, roast the hazelnuts for another 10 minutes.
Remove the skin from the nuts by taking them off the cookie sheet and wrapping them in a clean cotton kitchen towel. After 5 minutes, rub the nuts in the towel back and forth across a flat surface until the skins have slipped off.
Store the nuts in a resealable plastic freezer bag in the freezer. Remove as many as you need and bring them to room temperature when you're ready to use them.
Hazelnuts will store for up to 1 year in the freezer. Hazelnuts can be ground in the blender, food processor or coffee bean grinder and added to flour for baking.